Roasted White Beans With Caesar-Style Tahini Dressing
Roasted White Beans With Caesar-Style Tahini Dressing

Roasted White Beans With Caesar-Style Tahini Dressing

This dressing is the star of the show – which explains why this recipe makes extra. Use it as a dip, in a lunch wrap, on roasted cauliflower and broccoli, drizzled over grilled sweet potatoes or tossed through a pasta salad.
Photography: LIZZIE MAYSON

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2-3 or 4 as a Side
Total Time
40 Minutes
3 tbsp of ghee or olive oil
1 x 400g tin of white beans or chickpeas, drained & rinsed
1 tsp of dried thyme or rosemary
1 handful of walnuts or pecans
1 handful of bread, cut into 1cm chunks
1 little gem lettuce
1 head of red chicory or another little gem lettuce
Sea salt & black pepper
Tahini Dressing
2 anchovy fillets (from a jar or tin)
2.5 tbsp of tahini (stirred well in the jar first)
1 garlic clove
¾ tsp of Dijon mustard
2 tbsp of extra virgin olive oil
3 tbsp of lemon juice
1 handful of grated Parmesan or other hard cheese, plus extra to serve
Step 1

Pre-heat the oven to 240°C/220°C Fan/Gas 9, then place 1.5 tablespoons of the ghee in a large roasting tray and pop in the oven to heat up. Meanwhile, dry the beans well in a tea towel to ensure they don’t spit in the hot ghee.

Step 2

Once the tray is hot, remove from the oven and toss the beans in the melted ghee, along with a good pinch of salt and pepper and the dried herbs, then spread out in a single layer and roast for 15 minutes. Add the rest of the ghee and the nuts and bread chunks, toss everything together well and spread out again in a single layer, then pop back in the oven to cook for another 10 minutes. Remove the tray from the oven and let the roasted bean mixture cool for 10 minutes if you have time, as it will crisp up more as it cools.

Step 3

Meanwhile, add the dressing ingredients to the small bowl of a food processor, along with about 4 tablespoons of water, then blitz to combine. Season with salt and pepper and add 1-2 tablespoons of water if the dressing needs thinning down.

Step 4

Slice off the ends of the lettuce and chicory, separate the leaves, then wash and dry really well so that the dressing doesn’t slide off the leaves. Arrange haphazardly on a big serving platter. Scatter the roasted bean mixture over the leaves, drizzle over half of the dressing and sprinkle with extra cheese.

VARIATION: To make this plant-based, swap the anchovies for 1 teaspoon of vegan Worcestershire sauce or 1 teaspoon of miso paste plus 2 teaspoons of pickling liquid from a jar of capers. Instead of cheese, use 1 teaspoon of nutritional yeast, and roast the beans in olive oil.

Extracted From Feel Good By Melissa Hemsley (EBURY PRESS, £22)

Photography by Lizzie Mayson

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